"M. Pasteur, as a logical deduction from the principle which he has established in connection with the theory of fermentation, considers that THE FORMATION OF ALCOHOL MAY BE ATTRIBUTED TO THE FACT THAT THE PHYSICAL AND CHEMICAL PRECESSES OF LIFE IN THE CELLS OF FRUIT CONTINUE UNDER NEW CONDITIONS, IN A MANNER SIMILAR TO THOSE OF THE CELLS OF FERMENT. Experiments, continued during 1872, 1873, and 1874, on different fruits have furnished results all of which seem to us to harmonize with this proposition, and to establish it on a firm basis of proof."--Comptes rendus, t. lxxix., p. 949, 1874.] Their mode of reasoning is very different from that of the savants with whom we discussed the subject before the Academy, on the occasion when the communication which we addressed to the Academy in October, 1872, attracted attention once more to the remarkable observations of Messrs. Lechartier and Bellamy. [Footnote: PASTEUR, Faites nouveaux pour servir a la connaissance de la theorie des fermentations proprement dites. (Comptes rendus de l'Academie des Sciences, t. lxxv., p. 784.) See in the same volume the discussion that followed; also, PASTEUR, Note sur la production de l'alcool par les fruits, same volume, p. 1054, in which we recount the observations anterior to our own, made by Messrs. Lechartier and Bellamy in 1869.] M. Fremy, in particular, was desirous of finding in these observations a confirmation of his views on the subject of hemi- organism, and a condemnation of ours, notwithstanding the fact that the preceding explanations, and, more particularly our Note of 1861, quoted word for word in the preceding section, furnish the most conclusive evidence in favor of those ideas which we advocate. Indeed, as far back as 1861 we pointed out very clearly that if we could find plants able to live when deprived of air, in the presence of sugar, they would bring about a fermentation of that substance, in the same manner that yeast does. Such is the case with the fungi already studied; such, too, is the case with the fruits employed in the experiments of Messrs. Lechartier and Bellamy, and in our own experiments, the results of which not only confirm those obtained by these gentlemen, but even extend them, in so far as we have shown that fruits, when surrounded with carbonic acid gas immediately produce alcohol. When surrounded with air, they live in their aerobian state and we have no fermentation; immersed immediately afterwards in carbonic acid gas, they now assume their anaerobian state, and at once begin to act upon the sugar in the manner of ferments, and emit heat. As for seeing in these facts anything like a confirmation of the theory of hemi-organism, imagined by M. Fremy, the idea of such a thing is absurd. The following, for instance, is the theory of the fermentation of the vintage, according to M. Fremy. [Footnote: Comptes rendus, meeting of January 15th, 1872.]